Wednesday, April 29, 2009

Almond Milk Pudding (vegetarian)

Almond Milk Pudding, garnish with strawberries. The milk is from the first pressing, enriched with flavor and all-white color.

If you don't know what agar-agar is, think of gelatin but in a vegan-friendly form. Some gelatin can contain slaughter by-products but agar-agar is derived from seaweed.

This pudding is made out of dairy-free almond milk (home-made), thickened by agar-agar.

I remember agar-agar dessert was very, very popular in Singapore (and also its neighbor countries), not sure if it relates to the significant portion of population who don't consume a certain kind of animal meat. Anyway, they made amazing agar-agar desserts. Just for this already worth my staying.

We use gelatin and agar-agar the same way. Which is better? For me, I'm totally on agar-agar!

Agar-agar jelly is slightly firmer and gummier, it definitely gives out a better "mouth-feel".

Besides using with the traditional fruit juice like pineapple or orange, it goes particularly well with coconut milk. It doesn't limit itself in sweet treat, agar-agar strips are commonly added into (savory) salad because people simply enjoy the chrunchy texture.

About a month ago, markets in Barcelona started selling strawberries. They were a bit tasteless back then. Now another supply just arrived, maybe they are now in their peak (?), that's why they are so sweet... and inexpensive (for 2 euros I got a small wood case). Can't wait to use them in this dessert :) :)

The milk is made from the 2-nd pressing (repeating the process as followed), the flavor is just sufficient but it doesn't have much white color

Recipe of Almond Milk

(yield 1 1/2 cups)

1/2 cup of almond, blanched

2 cups of water

1/8 cup white sugar (for less sweet)

almond extract (optional... for more bold flavor)

Process the almond with the water, and soak overnight

On the next day, pour the almond mixture through a tea towel to another container. Sneeze the towel very tight and try to sneeze out all the milk.

In a small pot, whisk the almond milk and agar to combine, bring them to boil until the agar dissolves. Pour the mixture into containers, after they cool off, chill in the fridge until they set, that may take 1 or 2 hours.

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I love the almond gelatin at Chinese restaurants, I've only made it with gelatin never with agar agar or from real almonds. this is so beautiful with the berries. Have fun making gorgeous berry desserts!

I am not at all familiar with agar-agar - although I've heard of it... No idea what it would be in French. Last week I bought expensive boring strawberries... This week... cheap, tasty! Love 'emAnd your dessert is so pretty!

Oh, wow, the pudding looks so delicious, and I love almond milk!I have made mine before (so easy!) but right now I have some store bought one, have you made it using that? It should work too, right?I will make it this weekend, can't wait!!Ana